| RESEARCH PAPER |
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| Year : 2017 | Volume
: 6
| Issue : 4 | Page : 59-68 |
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Storage effects on phytochemicals, antioxidant activity and sensory quality of fenugreek (Trigonella Foenum-Graecum L.) microgreens and mature leaves
Manjula D Ghoora, N Srividya
Department of Food and Nutritional Sciences, Sri Sathya Sai Institute of Higher Learning (Deemed to be University), Anantapur 515001, AP, India
Correspondence Address:
N Srividya
Department of Food and Nutritional Sciences, Sri Sathya Sai Institute of Higher Learning (Deemed to be University), Anantapur 515001, AP
India
 Source of Support: None, Conflict of Interest: None
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Microgreens are tiny and delicate form of edible leafy greens gaining increasing popularity amongst consumers. Microgreens (FMG) and mature leaves (FML) of fenugreek were compared for their phytochemical content, antioxidant activity and sensory quality during a storage period of 14 days at 10 °C. The greens were evaluated for the following phytochemicals-ascorbic acid (AsA), total polyphenols (TPP) and lutein (LUT) using standard procedures on 0D, 7D and 14D of storage. The antioxidant activity was determined using the DPPH radical scavenging activity (DPPH RSA) and FRAP assays at the same intervals during storage. Sensory quality was evaluated in terms of freshness, colour, wiltness, typical aroma and tenderness of the greens. The organoleptic acceptability of microgreens was tested through incorporation in common recipes. Comparatively higher initial levels of AsA, TPP, DPPH, RSA and FRAP were recorded in FMG and exhibited greater retention throughout the storage period as compared to FML. FMG also maintained better sensory quality than FML on storage. All microgreens incorporated recipes were found to have good acceptability. Thus, fenugreek microgreens represent a good source of phytochemicals with high antioxidant potential and sensory quality. These could be used in conjunction with regular green leafy vegetables to enrich the health benefits of common diets.
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